asian-style beef short ribs

Name: ASIAN-STYLE BEEF SHORT RIBS
Prep time: 10 min
Cook time: 2 h
Yield: 6
Cuisine: Asian
Ingredients: 4 1/2 pound(s) korean-style beef short ribs (about 10 to 12 ribs); ground himalayan sea salt, to taste and divided; freshly ground black pepper, to taste and divided (i always use mixed peppercorns); 2 tablespoon(s) canola oil, or as needed; 2 cup(s) yellow onions, diced; 4 large cloves garlic, pressed; 2 tablespoon(s) ginger, minced; 1/3 cup(s) shaoxing wine aka yellow wine; 4 cup(s) low-sodium beef broth, or as needed; 2/3 cup(s) brown sugar, tightly packed; 1/4 cup(s) sweet chili sauce; 1/4 cup(s) low-sodium soy sauce; 1/4 cup(s) hoisin sauce; 1 tablespoon(s) sriracha sauce, or to taste; 1 large stalk lemongrass, smashed; 2 tablespoon(s) cornstarch (mixed with 3/4 cup cold water); 2 large chopped green onions, for garnish

24 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Mar 23, 2023

Moist, tender and flavorful, these ribs slowly braised in a tasty sauce are absolutely awesome!

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Perfectly well-braised beef short ribs served with bok choy and rice.

prep time 10 Min

cook time 2 Hr

method Bake

yield 6 servings

Ingredients

4 1/2 pounds korean-style beef short ribs (about 10 to 12 ribs)
ground himalayan sea salt, to taste and divided
freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
2 tablespoons canola oil, or as needed
2 cups yellow onions, diced
4 large cloves garlic, pressed
2 tablespoons ginger, minced
1/3 cup shaoxing wine aka yellow wine
4 cups low-sodium beef broth, or as needed
2/3 cup brown sugar, tightly packed
1/4 cup sweet chili sauce
1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
1 tablespoon sriracha sauce, or to taste
1 large stalk lemongrass, smashed
2 tablespoons cornstarch (mixed with 3/4 cup cold water)
2 large chopped green onions, for garnish

How To Make asian-style beef short ribs

Step 1

Generously season ribs on one side with salt and pepper; set aside.

Step 2

In a Dutch oven over medium-high heat, add oil and when shimmering, working in batches, add seasoned short ribs seasoned side down; season the top generously with salt and pepper.
Step 3

Cook until browned, about 2 minutes per side. Remove and set aside.
Step 4

Preheat oven to 325ºF
Step 5

Reduce heat to medium, add onion and sauté for 2 minutes, scraping the bottom of the pot to dislodge any brown bits.
Step 6

Add garlic and ginger; sauté for 1 minute.
Step 7

Pour in Shaoxing wine, stir well and if there’s still brown bits at the bottom of the pot, scape them off.
Step 8

Add 2 cups of beef broth, brown sugar, sweet chili sauce, soy sauce, hoisin sauce, and sriracha. Quickly stir and add lemongrass.
Step 9

Turn heat back to medium-high. When it gets there, return the ribs including any accumulated juices. Add 2 more cups beef broth.
Step 10

When it starts boiling, cover and transfer to preheated oven and braise for 1 ½ to 2 hours.
Step 11

Halfway through cooking, flip the top short ribs over and spoon some liquid on top; return for the remaining cooking time.
Step 12

When ribs are fork-tender and the internal temperature reaches 170ºF, remove from the heat and transfer short ribs to a plate; set them aside.
Step 13

Remove the lemongrass and discard it.
Step 14

Turn the heat on medium-high and bring the mixture to a boil.
Step 15

When it gets there, add cornstarch mixture and stir until the sauce thickens, about 45 to 60 seconds; taste and adjust if necessary.
Step 16

Return the beef short ribs back to the Dutch oven including any accumulated juices, reduce the heat to medium-low, push them down into the sauce keep them warm until ready to serve.
Step 17

To view this finger-licking good beef short ribs on YouTube, click on this link >>> https://youtu.be/y_n-f4qYMIQ
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